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Preparation

Preheat oven to 350°F. Line 2 heavy large baking sheets with foil. Beat sugar and butter in large bowl until light and fluffy. Add eggs 1 at a time, beating well after each addition. Mix flour, baking powder and salt in medium bowl. Combine brandy, anise extract and vanilla extract in glass measuring cup. Add dry ingredients and brandy mixture alternately to sugar mixture, beginning and ending with dry ingredients. Stir in almonds and aniseed.

Drop dough by spoonfuls onto prepared baking sheets, forming two 2-inch-wide, 13-inch-long strips on each sheet. Moisten fingertips and smooth dough into logs. Bake until golden and firm to touch, about 40 minutes. Transfer sheets to racks and cool completely.

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Recent Reviews

I really like this recipe, but I used some of the other reviewers recommendations. Used triple the amount of anise and added about 2 ts of almond extract. Great texture; just like my grandmother's. I wasn't able to get 65 biscotti, only about 40 - maybe mine were too big :)

esteebella from Denver, CO /

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I have had and made this recipe for 11 years, they are a family favorite --
This year I entered them into the Orange County Fair (california) and got 1st place.
I think that is a wonderful review - and I encourage all to make this recipe.
*I do have a helpful hint - when making the logs I used a standard ice-cream scoop - it kept to the correct sizing.

bgroovan from San Juan Capistrano, CA /

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I just made these at high altitude and am happy to say they turned out! But even doubling the anise flavoring as suggested by other reviewers - anise extract, anise liquor, anise seeds - they barely taste like anise. I will be making again, with triple or quadruple the anise extract & seeds.
Also, 1/2 recipe makes plenty: 30 cookies.

janeathan from Colorado /

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My family likes a store bought brand, but when they moved states they couldn't find it locally.
I made these and they were ecstatic!! They insist I should go into business selling them because they are so much better than the store bought ones they were buying.
I made two changes: I subbed a mini bottle of Jagermeister for the brandy (it was just shy of the 1/3 cup required) and I upped the almonds to 1 1/2 cups and the Anise seeds to 3 T as suggested by a previous poster.

loves2cook46 from Chicago /

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Very good - I made with pistachios and w/o anise seeds. I made this twice and both times the first baking the loaves burned. I tried using a silpat the second time and it still burned. Scraped off the burned bottoms and they were very tasty.